Long summer days call for dishes that show off-peak produce while keeping prep work low‑key. This creamy avocado corn salad layers sweet corn, buttery avocado, and a lively lime‑cilantro dressing into a cool, fiber‑rich side that stands up to anything on the grill and slides easily into weekday lunch boxes.
Outdoor gatherings call for dishes that stay fresh without constant refrigeration. Grain‑free vegetable salads have answered that need for generations because they require little cooking, highlight seasonal produce, and travel well from kitchen to picnic table. Today’s “avocado-corn salad” is really a modern, picnic-friendly spin on that classic Mexican street-stand pairing of roasted corn, lime, chili, and creamy toppings.
• Corn – Sweet kernels add crunch and sunny color.
• Avocado – Provides smooth texture and healthy fat that makes the salad satisfying.
• Tomatoes & Red Onion – Supply acidity and gentle bite to cut through richness.
• Lime & Cilantro – Bright herbs and citrus lift every forkful and keep flavors lively.
A dressing of Greek yogurt, a touch of mayonnaise, and fresh lime coats each kernel without heaviness. Folding rather than stirring protects avocado cubes, and a brief chill allows cumin and honey to season the vegetables evenly.
Sweet corn, ripe avocado, tomatoes, and a lime‑herb dressing come together for a cool, nutritious side that pairs with grilled favorites or stands alone for a light lunch
In a small bowl, whisk yogurt, mayonnaise, lime juice, lime zest, honey, cumin, salt, and pepper until smooth.
Pour dressing over corn, avocado, tomato, onion, and cilantro. Gently fold with a spatula until all pieces are lightly coated.
Cover and refrigerate salad for at least fifteen minutes to let flavors meld, then serve cold.
Creamy Avocado Corn Salad provides crunch, creaminess, and bright citrus notes in one bowl. Its yogurt‑based dressing feels light yet satisfying, making it a smart choice when heavier sides dominate the menu.
Pair the salad with grilled chicken, shrimp, or burgers to add fresh contrast. For a plant‑based lunch, serve over leafy greens and sprinkle with toasted seeds. The honey‑lime dressing also doubles as a drizzle for grilled vegetables.
Store leftovers in an airtight container in the refrigerator for up to two days. Stir gently before serving to redistribute the dressing. Freezing is not recommended because avocado softens when thawed.
If you try this salad, share your spin in the comments—perhaps a dash of smoked paprika or a handful of diced jalapeños. Community tips help cooks of all levels discover new twists.